Gol Gappe
An authentic vegetarian recipe from Delhi, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
200g Semolina (rava/sooji)
50g All-purpose flour (maida)
100ml Water, warm
50g Tamarind, soaked
30g Fresh mint leaves
20g Fresh coriander
10g Black salt
8g Cumin powder, roasted
4piece Green chillies
200g Boiled potatoes, mashed
150g Boiled chickpeas
10g Chaat masala
500ml Oil for frying
8g Salt
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Mix semolina and maida. Add warm water gradually to form a stiff, smooth dough. Rest for 30 minutes covered.
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Roll dough very thin (2 mm). Cut into small circles using a round cutter.
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Deep fry on medium-high heat until puffed and golden. They puff within seconds — remove quickly. Drain.
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For pani: blend mint, coriander, green chillies, tamarind, black salt, cumin powder, and salt with cold water. Strain and adjust seasoning. Chill.
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For filling: mix mashed potatoes, chickpeas, chaat masala, and salt.
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To serve: crack a small hole in each puri. Fill with potato-chickpea mixture.
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Dip into the chilled spiced pani (or pour in) and eat immediately.
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Chef's Tips
The dough must be very stiff for the puris to puff properly — a soft dough will not puff.
Fry in batches on medium-high heat — too cool and they won't puff; too hot and they brown too fast.
Delhi-style pani is more tamarind-forward — adjust sweetness and sourness to taste.
Gol gappe (called pani puri elsewhere) are best eaten standing at a roadside stall — the experience is part of the dish.
About This Dish
Gol Gappe is a traditional vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The dough must be very stiff for the puris to puff properly — a soft dough will not puff. - Fry in batches on medium-high heat — too cool and they won't puff; too hot and they brown too fast. - Delhi-style pani is more tamarind-forward — adjust sweetness and sourness to taste. - Gol gappe (called pani puri elsewhere) are best eaten standing at a roadside stall — the experience is part of the dish.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium